Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine
| Autor: | Xiang Yong Meng, Shuang Ping Liu, Xiao Lu Wei, Jian Xin Yu, Zhong Wei Ji, Jian Mao, Zhi Lei Zhou |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Wine
biology Microorganism food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry Lactobacillus Fermentation Food science Sugar Fermentation in food processing Lactobacillus plantarum Food Science Biotechnology |
| Zdroj: | Food Control. 64:98-104 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2015.12.013 |
| Popis: | As a traditional alcoholic beverage, Chinese rice wine with a unique flavor and high nutritional value has been popular in China for thousands of years. The biogenic amines in Chinese rice wine and other fermented food are attracting much more attention than ever. There are numerous microorganisms accompanying the fermentation of Chinese rice wine. Based on the next-generation sequencing technology, an in vivo screening process was carried out to find the strains without biogenic amines formation, and then these strains were screened and back-added into the fermentation mash. It was found that the Lactobacillus might not produce biogenic amines by the correlation analysis of bacteria community succession and biogenic amines change. After that, three Lactobacillus strains without biogenic amines formation were screened and identified as Lactobacillus plantarum and L. hilgardii. The L. plantarum JN01 showed high lactic acid production, low acetic acid production, and high ethanol tolerance which was preferable for Chinese rice wine brewing. When 0.001 gDCW/t of L. plantarum JN01 was used to inoculate the fermentation mash, the biogenic amines concentration was significantly decreased 24%. Although the formation of biogenic amines was further inhibited by increasing the dose of L. plantarum JN01, the total acid and the residue sugar would increase resulting an incomplete fermentation. In this paper, we firstly developed an effective method to decrease the formation of biogenic amines in traditional fermentation foods based on the next-generation sequencing technology. This research provided new strategy to decrease biogenic amines in fermentation food. |
| Databáze: | OpenAIRE |
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